Ingredients:
1 tbsp sesame oil
1 tbsp gochugaru (chili flakes)
1⁄4 onion, finely diced
3 garlic cloves, finely chopped
1 small potato, peeled and diced
80 g courgettes, diced
Salt
1⁄2 tsp ground black pepper
3 tbsp doenjang (soybean paste)
1 tbsp light soy sauce
500 ml vegetable broth
500 g medium or firm tofu, cut into bite-sized cubes
2 spring onions, chopped
1 jalapeño, trimmed and cut into thin strips
Preparation:
1. Heat the sesame oil in a medium ddukbaegi or Dutch oven over medium heat. Immediately add the gochugaru and start stirring with a wooden spoon. Make sure that the gochugaru does not burn (become dark), otherwise it will taste bitter.
2. Once the gochugaru starts to bubble and foam, add onions, garlic, potatoes, zucchini, 1 tsp salt and pepper. Cook everything for about 1 minute until the ingredients develop their aroma.
3. Add the doenjang and stir until the vegetables are evenly coated. Then deglaze the whole thing with soy sauce and pour in the vegetable broth. Add the tofu and bring the stew to a boil. Then reduce the heat and let the stew simmer for about 20 minutes until the potatoes are nice and tender.
4. Finally add the spring onions and jalapeño and cook for another 2 minutes before serving